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Am. J. Enol. Vitic. 46:3:295-298 (1995)
Copyright © 1995 by the American Society for Enology and Viticulture.
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Correlation Between Flavonoids and Color in Red Wines Aged in Wood

C. Gómez-Cordovés 1, M. L. González-San José 2, B. Junquera 1, and I. Estrella 1

1 Instituto de Fermentaciones Industriales CSIC Juan de la Cierva 3, 28006 Madrid, Spain
2 Facultad de Ciencia y Tecnología de los Alimentos, Universidad de Valladolid, Apdo. 231,09071 Burgos, Spain.

Principal component analysis and discriminant analysis were applied to the results of the analysis of anthocyanins, flavonols, and color parameters in Spanish red wines aged in wood and collected from various wineries in the Ribera de Duero Appellation of Origin region. Highlighted differences were founded among the wineries within the framework of the general standard established by that Appellation of Origin.

Key words: wine, flavonoids, color, aging, wood

Submitted on June 4, 1994




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Copyright © 1995 by the American Society for Enology and Viticulture.